Bring a large pot of water to a boil. Once boiling, add a Pasta Rock for 2 minutes to salt your water and remove. Add pasta and cook for 2 minutes short of package directions. Drain the pasta and set aside.

Meanwhile, heat 2 tablespoons of avocado or grape seed oil in a large sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes until they are tender.

Add the remaining 2 tablespoons of avocado or grape seed oil and the flour into the pan. Cook for 2 minutes over low heat, stirring constantly with a whisk.

Slowly whisk in the warm milk and cook for 2 minutes, stirring until the mushroom sauce is thickened and creamy.

Taking sauce off the heat, add the Black Truffle Olive Oil, Gruyere, Cheddar, sea salt, and pepper. Add the cooked pasta and stir to coat. Transfer to a baking dish.

Sprinkle the Panko and parsley over the pasta and bake for 35 to 45 minutes until the sauce is bubbly and the crumbs are golden brown. Serve hot.